Pescatarian Maple Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, warming ginger, and a touch of Ceylon cinnamon come together in a sauce that tastes far more complex than the short ingredient list suggests. The combination of maple syrup and honey gives it a layered natural sweetness that store-bought versions simply can't match, and the fresh orange juice keeps everything lively and vibrant. This is the kind of condiment that earns compliments at the table without requiring any serious cooking skills — just a saucepan, a little patience, and good ingredients. Every component here is plant-based and naturally free of meat, making it an effortless fit for pescatarian menus whether you're hosting a holiday spread or just elevating a weeknight meal. The orange zest goes in off the heat to preserve its fragrant oils, and the sauce firms up beautifully as it cools, so don't panic if it looks a little loose in the pan. Spoon it over roasted salmon, serve it alongside a seafood-forward holiday table, or just eat it straight from the jar — no judgment here.
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Learn more →Ingredients
8 servings
- 12 oz fresh or frozen cranberries
- ½ cup fresh orange juice (from about 2 oranges)
- ¼ cup water
- 3 tbsp pure maple syrup
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- ½ tsp ground ceylon cinnamon
- 1 tsp orange zest
- ¼ tsp fine sea salt
Instructions
- 1
Combine the cranberries, orange juice, and water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the cranberries begin to burst and release their liquid, about 5 minutes.
- 2
Stir in the maple syrup, honey, ginger, Ceylon cinnamon, and sea salt. Reduce the heat to medium-low and cook, stirring frequently, until the sauce thickens and most of the cranberries have broken down, about 8–10 minutes. Watch the heat — the sugars can scorch quickly once the liquid reduces; lower the flame if the sauce begins to spit or stick.
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